Beer Can Chicken Recipe

 

There were a couple recipes that I’ve been meaning to post on the blog, but it’s been hard to pick and choose which recipe to post first. However, due to some feedback I got through twitter and email I had no choice but to post this one first…Beer Can Chicken!

We decided to cook this as our 2 person Thanksgiving dinner main this past weekend because there was no way we were going to finish a whole turkey to ourselves. I wanted to try, if for nothing but to use the leftover turkey in other delectable recipes (turkey congee anyone!?), but my husband gave me ‘the look’, the one that stated that it was not my brightest idea. Since he’s not around during the week, I literally would have had to eat turkey morning, noon and night for the next week… probably closer to two weeks.  Better to go with a smaller sized fowl, we’ve already had turkey over the weekend anyhow. Especially after we had the first bite of the chicken, we both realized that we made the right choice!

The only drawback with this recipe is that it requires prep work. You could marinate the chicken shortly before cooking, but realize that the flavours aren’t going to be as robust as leaving the chicken overnight in the fridge. Though if you’re looking for a chicken that’s juicy and tender but lacking the time to prep the chicken, you’ll still receive those results due to the low and slow cooking process (maybe just add a bit of salt when consuming). Either way, I’d love to hear your feedback once you have a chance to try it out!

Ingredients:

1 2-3 lb whole chicken (free range preferred for better flavour)
3 garlic cloves, sliced thinly
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried parsley (or 1 tbsp fresh, chopped)
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp dried sage (or 1 tbsp fresh, chopped)
1 tsp garlic powder
1 tbsp salt
1 tsp ground pepper

Alternately instead of all the herbs you could purchase a poultry bundle which would include all the herbs up top and then add a bit of dried herbs to make up the flavours noted.

1 can light beer (eg. Bud light or Coors light)

Preparation:

Place the chicken in a medium sized bowl (ideally you want to prep and marinate your chicken the night before for the best flavour)

Slip the thin slices of garlic underneath the skin making sure they’re evenly spread apart, save any leftover garlic for the cooking the chicken (if there are any left)

Sprinkle the salt all over the chicken on the outside and try to get some salt on the inside as well

Next, mix all the herbs together in a small bowl and pat them on to the chicken

Cover up the bowl with cling wrap or lid and place in refrigerator overnight

When ready to cook the chicken, preheat the oven to 425ºF

Open up a can of beer, pour out 1/3 of the beer in to the bottom of a baking dish

Sit the can of beer in the middle of the baking dish, toss the rest of the leftover garlic in to the beer can

Slowly place the chicken over top the beer can

Place the baking dish in to the oven at 425ºF for 10 mins

Turn the oven down to 325ºF for another 45 mins (or until the internal temperature of the chicken is 165ºF)

Remove the chicken and tent with tin foil for approximately 10 mins before serving

Enjoy!